In a blender, combine 160 g of drained sardines in olive oil, a cubed celery stalk, 5 cl of white port, salt, and freshly ground pepper. Blend on high speed until smooth. Add 100 g of Roquefort cheese, reduce speed, and drizzle in the oil from the can continuously. Refrigerate for at least 2 hours to firm up. Serve on slices of toasted country bread.
Recipe by Jean-Charles Karmann for Connétable
In a bowl, mash the flesh of a very ripe avocado with 1 tbsp crushed garlic, juice of 1 lime, a few drops of Tabasco, a pinch of powdered or fresh ginger, and the oil from a 115 g can of sardines in olive oil and lemon. Spread on grilled baguette slices, then top with small sardine pieces and a cherry tomato wedge.
Belle-Iloise recipe
Finely chop a small shallot and 1 tbsp capers, then mix with 100 g fresh cheese (Saint Môret type), chopped parsley (to taste), a pinch of Espelette pepper, and 2 tbsp lime juice. Season with salt before adding a can of drained sardines in oil, flaked with a fork. Spread on fresh bread.
Open a can of sardines in oil. Slice 1/4 red pepper into strips and slide them between the sardines (still in the can). Crumble thyme on top and grill the can for 5 minutes. Serve hot with pasta.
Recipe from "Canned sardines, the 30 cult recipes" Ed. Marabout
